Zobrazeno 1 - 10
of 95
pro vyhledávání: '"Pedro D. Sanz"'
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Sodium caseinate (NaCas) is a quite common ingredient for the manufacture of food products because of its multiple techno-functional properties. These properties might be enhanced or impaired by high-pressure treatment, which could be employed both,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c41c42e14bd3cd0c7a57c6cace88bdd6
http://hdl.handle.net/10261/267166
http://hdl.handle.net/10261/267166
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Several studies in the literature suggest that the frequency of weak oscillating magnetic fields (OMFs) significantly affects supercooling and freezing kinetics, although the effects described by different authors are apparently contradictory. To she
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91a9ece1aa34f1e226e0e9ed36745b8f
http://hdl.handle.net/10261/219397
http://hdl.handle.net/10261/219397
Autor:
Miriam Pérez-Mateos, Mercedes Careche, María I. Escribano, Antonio Rodríguez, Pedro D. Sanz, Laura Otero, Isabel Sánchez-Alonso
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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The effects of weak oscillating magnetic fields (OMFs ≤7 mT at 50 Hz) on freezing were studied in three systems of different complexity. To do so, ferric chloride solutions, lactate dehydrogenase (LDH), and minced hake muscle experimentally infecte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c6a1b57e04b9a03032c8cdf367b0e6d
http://hdl.handle.net/10261/219379
http://hdl.handle.net/10261/219379
Autor:
Mercedes Taravillo, Eduardo Hidalgo Baltasar, Bérengère Guignon, Pedro D. Sanz, Valentín G. Baonza
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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The objective of this research was to check whether the observed low-density water (LDW) to high-density water (HDW) transformation does take place or not in a complex aqueous system like those involved in high pressure processing of food. In-situ me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1b1a85256bd71b1adac4231cfe12ec27
https://doi.org/10.1016/j.ifset.2016.10.012
https://doi.org/10.1016/j.ifset.2016.10.012
Publikováno v:
Food Engineering Reviews, ISSN 1866-7929, 2019, Vol. 11
Archivo Digital UPM
Universidad Politécnica de Madrid
Digital.CSIC. Repositorio Institucional del CSIC
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Archivo Digital UPM
Universidad Politécnica de Madrid
Digital.CSIC. Repositorio Institucional del CSIC
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The effectiveness of electromagnetic (EM) freezing in improving freezing kinetics and/or the quality of frozen foods constitutes a current controversial topic in Food Technology. The dipolar nature of water could explain potential effects of electric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d380f1b2d24b98bbbba9d52516c79cf3
https://oa.upm.es/66871/
https://oa.upm.es/66871/
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Editorial del Número Especial “Food Innovations at CSIC”.
The Spanish National Research Council (CSIC) is the largest public institution dedicated to research in Spain. Food Science and Technology is one of these areas and it gathers the ac
The Spanish National Research Council (CSIC) is the largest public institution dedicated to research in Spain. Food Science and Technology is one of these areas and it gathers the ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93f9d3a36ff88ee0a327e9d84a71997c
http://hdl.handle.net/10261/175321
http://hdl.handle.net/10261/175321
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 15:646-667
Magnetic freezing is nowadays established as a commercial reality mainly oriented towards the food market. According to advertisements, magnetic freezing is able to generate tiny ice crystals throughout the frozen product, prevent cell destruction, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4375822b3c9cac8558c0c45a09dc6bac
https://doi.org/10.1111/1541-4337.12202
https://doi.org/10.1111/1541-4337.12202
Autor:
Noemi Elisabet Zaritzky, A. Schneider Teixeira, M.A. García, A.D. Molina-García, Lorena Deladino, Pedro D. Sanz
The effect of high hydrostatic pressure (HHP) treatment on maize starch granules was analyzed taking into account different operating conditions (time, temperature, high pressures and starch to water ratio) and the effect of hydrocolloids (λ-carrage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::948a5980c8cbd15af0637456c59868df
https://linkinghub.elsevier.com/retrieve/pii/S0960308518306795
https://linkinghub.elsevier.com/retrieve/pii/S0960308518306795
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Magnetic field (MF) freezing of foods is an innovative process already developed at the industrial level. However, the real interaction among the variables taking place in the process is not yet given in the literature because the MF distribution ins
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0097dcf116e385a3c0684d7f8c496716
http://hdl.handle.net/10261/171109
http://hdl.handle.net/10261/171109
Autor:
Fernando Fernández-Martín, Miriam Pérez-Mateos, Saeed Dadashi, Pedro D. Sanz, Carmen Gómez-Guillén
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
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Effects of freezing assisted with magnetic fields (MFs) in a Cell Alive System (CAS) commercial unit at –50 ºC, with a static MF only (0% CAS) and with a static MF plus oscillating MF (10% CAS) on egg white (W) was investigated. W samples were fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b9b14ae231f18e56d3c4ba2273dd7a9
http://hdl.handle.net/10261/155841
http://hdl.handle.net/10261/155841